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Using a computer-controlled process to move dough balls from mixers to the loading station can increase output and drive efficiency, according to German technology firm Diosna.

In this podcast, Ralf Bohne, sales manager at Diosna speaks to BakeryAndSnacks.com on the show floor at Anuga FoodTec in Cologne, Germany, where he delivered a presentation on his company’s Linear Transport System.

Here he claims that this automated process can handle up to 16 batches an hour compared to a maximum of 7 that can be achieved through manual loading by bakers.

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